Messages

1

Yeast and Fermentation / Re: Over Attenuating Yeast - How is it Possible?

« on: May 17, 2013, 11:14:46 AM »

would(do) you adjust your rate for the same recipe if the volume change were large(2x)?

I don't, and I don't know of anyone who does. I've worked with one mid-size brewery that has fermenter volumes ranging from 2-8 brew lengths, and their pitching rate is constant across all of them (for a given product). Their consistency is also very good, which probably isn't surprising since they have a full-time QA tech managing their yeast strains.

What I *do* adjust in an effort to maintain consistency is fermentation temperature. My very approximate, entirely anecdotal approach is to add about 1-2°C per 10 bbl of fermenter volume. So where I start most 5 gal batches of ale at 18°C, I start 15 bbl at 20°C and 30 bbl at 21°C. Bear in mind that my atmospheric pressure is already ~4 psi lower, so a 15 bbl batch here is like a 5 gal batch at sea level, at least as far as hydrostatic pressure goes.

2

Yeast and Fermentation / Re: Over Attenuating Yeast - How is it Possible?

« on: May 17, 2013, 10:25:42 AM »

Pitching rates don't have a significant effect on attenuation, at least within reason. I suppose that massive over-pitching could reduce the FG in some circumstances, but I don't think it would be a good solution. You'd be much better off adjusting the mash parameters and keeping the fermentation flavor profile as similar as possible, IMHO.

3

Yeast and Fermentation / Re: Over Attenuating Yeast - How is it Possible?

« on: May 17, 2013, 09:28:06 AM »

much different pressure on the yeast

I think people under-estimate this effect. IME a 5 gal fermentation will finish about 0.5-1.0°P lower than a 7-15 bbl batch using the same recipe.

4

General Homebrew Discussion / Re: Cowboy Brewers

« on: May 16, 2013, 10:49:55 PM »

He's wearing a shirt. Don't know about pants.

That looks like Pro Night, so no guarantees.

5

Beer Recipes / Re: Ballast Point Homework Series...

« on: May 16, 2013, 03:58:30 PM »

Did I read that right that it's only a 20 minute mash?

20 minute rest, plus mash-in, vorlauf, and lautering. Probably 1.5-2 hours in conversion range.

6

Equipment and Software / Re: Cleaning Beerstone

« on: May 16, 2013, 09:38:08 AM »

where do you buy it?  can't find it.

You can order direct from 5 Star, or anyone with an account can order it for you. Like most of their products the minimum is a case of 4 x 1 gal jugs. I'm sure there are some homebrew shops that repackage it in smaller quantities. Google turned this up: http://www.store.homebrew4less.com/Five-Star-Acid-5-Conc-Nitric_Phosphoric-Blend--1-Gallon/productinfo/BC6712-A-1/

7

Kegging and Bottling / Re: Bottles Bursting with Flavor

« on: May 16, 2013, 09:24:36 AM »

it shouldn't get more carbonated with time unless you are using a wild yeast.

Even then, if it's getting more carbonated over time it's scenario #3.

8

General Homebrew Discussion / Re: Cowboy Brewers

« on: May 15, 2013, 09:42:24 AM »

I've got Chuck Taylor hi tops, too.  Doesn't make me a basketball player! 

Not unless you're going out for the ABA.

9

The Pub / Re: NTSB Recommends 0.05% BAC Limit

« on: May 14, 2013, 01:18:08 PM »

lowered to the real objective of zero tolerance.

Can't come soon enough, IMHO. I don't understand why I have to be on the road with people who have three or four DUIs.

Edit: I fail at reading comprehension. By "zero tolerance" I was referring to consequences, not the actual number.

10

The Pub / NTSB Recommends 0.05% BAC Limit

« on: May 14, 2013, 10:04:09 AM »

http://online.wsj.com/article/SB10001424127887324715704578483082692342210.html

11

General Homebrew Discussion / Re: Cowboy Brewers

« on: May 13, 2013, 01:30:10 PM »

If only it was Alien Cowboy Magazine...

Edit: Actually, one of the ranchers who picks up our spent grain brews at least occasionally. I'll mention it to him next time he's in.

12

All Grain Brewing / Re: Grains on hand

« on: May 13, 2013, 01:14:41 PM »

Most of my brewing is either US-style pale/amber ales, Belgian-style ales, or German-style lagers, so bear that in mind.

By the sack:
US 2-row Pale
Ger. Pilsner
Ger. Munich I

Moderate quantities (<5 lb):
US White Wheat Malt
UK Medium Crystal, ~60 SRM
Ger. CaraVienne, ~20 SRM

Small quantities (<1 lb):
Ger. CaraMunich, ~50 SRM
Bel. Special B, ~150 SRM
UK Extra Dark Crystal, ~150 SRM
Ger. Munich II
Pale Chocolate
Chocolate
Black Patent
Roasted Barley

13

The Pub / Re: A bomber is rarely a good deal

« on: May 12, 2013, 02:12:55 PM »

One thing you guys are missing is that smaller bottles have less beer in them.

I did the math and this checks out.

14

Going Pro / Re: Guide to Starting Your Own Brewery (2nd Edition)

« on: May 11, 2013, 04:59:58 PM »

For those of us not in the know, I take it Martin and John Palmer do not agree when it comes to water chemistry for brewing?

I doubt they'd have any serious disagreements. It's more that How to Brew was written a decade ago and is well out of date in its treatment of alkalinity in the mash.

15

The Pub / Re: A bomber is rarely a good deal

« on: May 11, 2013, 09:21:52 AM »

We sell single beers at the brewery for $2.49 and bombers for $4.99, so the 12 fl oz bottles are a better deal. It's also pretty common for liquor stores to have a "make your own 6-pack" case, and those tend to run about $1.50-2.50 for US-made beers. Could be a regional thing though.